Cuoco Capo Partita

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Cuoco Capo Partita / Chef de Partie Dipartimento: Cucina
Sede / Location: Rome Marriott Park Hotel
Reports to: Sous Chef
Contract Type: Full-time / Rotating shifts
Role Objective: Joining the culinary brigade at the Rome Marriott Park Hotel means operating in full alignment with the high-quality standards and international procedures of Marriott International. The role requires precision, creativity, and a strong team spirit, ensuring quality, food safety, and consistency of service within a dynamic and structured environment.
Key Responsibilities
- Prepare high-quality dishes following recipes and instructions from the Sous Chef.
- Ensure proper execution of preparations and impeccable presentation of dishes.
- Coordinate the work of cooks and commis chefs.
- Manage and organize the assigned work area, keeping it clean and orderly at all times.
- Monitor ingredient supplies and ensure proper storage.
- Collaborate with the kitchen team to guarantee efficient and high-level service.
- Strictly comply with hygiene standards and food safety regulations.





Education and Experience Previous experience in a similar role within hotel or restaurant environments.
Technical Skills
- Excellent knowledge of culinary techniques and hygiene regulations.
- Strong understanding of food preparation methods for both cooked and raw ingredients.
- Expertise in meat cutting (livestock, poultry, game) and fish processing (cleaning, filleting, marinating).
- Proficiency in cooking techniques for meat, fish, and vegetables.
- Skills in cleaning and cutting vegetables.
- Basic knowledge of pastry techniques.
- Proper use of herbs and spices.

Soft Skills
- Ability to work in dynamic environments.
- Excellent organizational and time management skills.
- Strong focus on quality and customer satisfaction.
- Teamwork attitude and ability to coordinate staff.
- Good communication and leadership skills.
- Passion for cooking and attention to detail.
- Interest in modern culinary trends.

What We

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